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The objective of this study was to investigate the effects of temperature and precipitation during growing season on wheat protein composition and baking performance. Five Canadian Western Red Spring (CWRS) wheat varieties (Katepwa, Laura, Lillian, Carberry and CDC Kernen), representing a wide range of dough strength were grown in western Canada in 2010 (9 locations), 2011 (8 locations) and 2012 (9 locations). Flour proteins were extracted using SDS-phosphate buffer with and without sonication and analyzed by size-exclusion HPLC. The ratio of extractable monomeric protein (EMP) to total protein was positively correlated with variation from normal average temperature from the beginning of June to the end of July (r=0.797 to 0.445), though a single variety showed a weak positive relationship. The ratio of total polymeric to total monomeric protein (PP/MP) showed a generally negative relationship with variation from normal average temperature during this period above (r=-0.576?-0.549). The ratio of unextractable polymeric protein to total polymeric protein (UPP/TPP) showed a generally negative relationship with variation from normal precipitation in July. In turn, EMP exhibited positive correlation with sponge and dough absorption, and energy in bread mixing. PP/MP showed negative correlation with sponge and dough absorption, and bread mixing energy, and positive correlation with bread mixing time. It was the period in anthesis from June to July. It appeared that the temperature and precipitation during this period affected on protein composition of wheat, consequently may have affected on bread making properties as bread absorption, mixing time and mixing energy.